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Beef tripe is usually made from only the first three chambers of a cow's stomach: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen much less frequently, owing to its glandular tissue content.

Washed tripe is more typically known as dressed tripe. To dress the tripe the stomachs are cleaned and the fat trimmed off.[4] It is then boiled and bleached giving it the white color more commonly associated with tripe as seen on market stalls and in butchers shops. The task of dressing the tripe is usually carried out by a professional tripe dresser.

Dressed tripe was a popular nutritious and cheap dish for the British working classes from Victorian times up until the latter half of the 20th century.[5][6][7] While still popular in many parts of the world today, the number of tripe eaters, and consequently the number of tripe dressers, in the UK has rapidly declined. Tripe has come to be regarded as a mere pet food as the increased affluence of post war Britain has reduced the appeal of this once staple food.

It remains a popular dish in many parts of continental Europe such as France and Italy. In France, a very popular dish, sold in most supermarkets, is 'Tripes à la mode de Caen'.

Haggis — Scottish traditional dish made of a sheep's stomach stuffed with oatmeal and the minced heart, liver and lungs of a sheep. The stomach is used only as a vessel for the stuffing and is not eaten.

Khash — In Armenia the widely popular winter soup is made of boiled beef tendon and honeycomb tripe and served with lots of garlic and lavash bread.

Kista — Assyrian Cooked traditionally in a stew and stuffed with soft rice. This dish is part of a major dish known as 'Pacha' in Assyrian. 'Pacha' is also the Persian word for the feet of hooved animals but not the hoof itself. 'Pa' is Persian for 'leg' or 'foot'. The suffix 'cha' or 'cheh' refers to something small.

Niubie (Chinese: 牛瘪) A kind of Chinese Huoguo, popular in the Qiandongnan prefecture of Guizhou province in Southwest China and traditionally eaten by the Dong and Miao people. The dish includes the stomach and small intestine of a cow. Bile from the cow's gall bladder and the half-digested contents of the cow's stomach give the dish a unique, slightly bitter flavour. It can also be made with the offal of a goat, which is called Yangbie (Chinese: 羊瘪).

Skembici — Serbia, one of the oldest known dishes since 13th century.Tripe in vegetable stew with herbs, served with boiled potato.

Tripice- Croatia, stew made with Tripe, boiled with potato and bacon added for flavour.

Tripes à la mode de Caen — in Normandy. This is a traditional stew made with Tripe in the Normandy region of France. "Tripes à la mode de Caen" obey a very codified recept, preserved by the brotherhood of "La tripière d'or"[8] that organises a competition every year to elect the world's best "Tripes à la mode de Caen" maker.

Trippa di Moncalieri — in Moncalieri city/Piedmont/Italy (tripe sausage, that could be served in thin slices with few drops of olive oil, minced parsley, garlic and a pinch of black pepper, or used mainly for "Trippa alla Savoiarda" recipe )

牛肚 / 金錢肚 (Mandarin: Niudu/Jinqiandu; Cantonese, Ngautou/Gumtsintou) — Chinese cuisine Tripe with inner lining resembling ancient Chinese coin with square hole give its name: "coin stomach". The dish is usually served steamed with spring onion and garlic sauce, or just boiled in water served with sweet soya sauce with chilli and spring onions as a dipping sauce.

Tripas à moda do Porto — tripe with white beans, in Portuguese cuisine, a dish typical of the city of Porto. It is called Dobrada elsewhere in Portugal.

Tripe soup — in Jordan. This is a stew made with Tripe and tomato sauce